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Fathers Day Pork Loin

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soonerinabilene

soonerinabilene

Newbie
Original poster
Jun 15, 2014
6
10
Hi y'all. I found this site while looking for ideas on smoking a whole pork loin. I've done dozens of tenderloins, but never a whole loin. Saw a picture of one wrapped in bacon and figured that's just about the best way to try it. Using hickory, got the pit at 230, just going to go until it hits 160. See how it turns out. Happy fathers day to everyone!
IMG_20140615_084100.jpg

IMG_20140615_084100.jpg

 
soonerinabilene said:
Hi y'all. I found this site while looking for ideas on smoking a whole pork loin. I've done dozens of tenderloins, but never a whole loin. Saw a picture of one wrapped in bacon and figured that's just about the best way to try it. Using hickory, got the pit at 230, just going to go until it hits 160. See how it turns out. Happy fathers day to everyone!
Click to expand...
Hey bud, how did this turn out for you?
 
knifebld said:
Hey bud, how did this turn out for you?
Click to expand...
It turned out fantastic. I think next time I'll smoke it for an hour before I wrap it, that way the meat gets a more smoky flavor. The bacon kind of acted like a barrier against that, but goodness it was moist.
 
soonerinabilene said:
It turned out fantastic. I think next time I'll smoke it for an hour before I wrap it, that way the meat gets a more smoky flavor. The bacon kind of acted like a barrier against that, but goodness it was moist.
Click to expand...
Yeah that sounds like a good plan. I have done a pork loin with a simple herb rub and it took a very decent amount of smoke. So you may be right about the bacon being a barrier....anyway, at least this gives you an excuse to smoke another! All for the purpose of science! Cheers
 
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